Friend us on Facebook
- Home
- Products
- Meat and Poultry
- Fish and Shellfish
- Dairy
- Fruit, Fruit Products
- Vegetables
- Sauces, Dressing, and Dips
- Condiments, Herbs & Spices, Spreads
- Ingredients for Cooking
- Beverages
- Prepared Foods
- Bakery Goods and Sweets
- Munchies
- Grains, Pasta, and Cereal
- FAQs
- FAQs on Bacteria
- FAQs on Cookware
- FAQs about Definitions
- FAQs on Dropped Food
- FAQs on Farmers' Markets
- FAQs on Food-borne Illness and Mishandling of Food
- FAQs on Food Product Dating
- FAQs on Food Safety
- FAQs on Food Wrapping
- FAQs on Freezing Food
- FAQs on Leftovers
- FAQs on Mold
- FAQs on Organic Food
- FAQs on Oxidation: How It Affects Foods
- FAQs about Plastic Products Used with Food
- FAQs on Preservatives
- FAQs on Washing Produce: Why and How
- Other FAQs
- Can chicken soup really cure a cold?
- Is Chocolate Good For You?
- Food Fraud: Are you paying for scallops and getting shark meat?
- Nine FAQs about Food Labels
- Quiz Yourself! Check Your Knowledge about Food Temperatures
- Some Shelf Life Info, General and Specific (Spirits, Defrosted Veggies, Green Tea, and More)
- Ten FAQs about the Prickly Pineapple
- What’s in My Water? Answers to FAQs
- Tips
- Books: Food for Thought
- Food Safety/Food Recalls
- Introducing our Advisory Board Scientists
- Produce: handling tips; recalls
- Seasonal Tips
- Shelf Life Tips
- Tips for Carry-along Lunches for Work and School
- Tips for Freezing Food and Freezer Care
- Tips About Genetically Engineered Foods
- Tips for Grocery Shopping
- Tips for Holidays
- Tips on Kitchen Equipment
- Tips for Refrigerating Food and Refrigerator Care
- Other Tips
- Microwave Cooking
- The 10 Most Dangerous Foods To Consume While Driving
- Are Your Kids Home Alone after School? Educate Them about Snacking
- Eggies™ to the Rescue?
- Ever Eaten “Glued” Food?
- Food Preservation--Low-tech Past, High-Tech Present and Future
- In Defense of Processed Food
- New Uses for Old Food: Try 'Em Out!
- Tofu: Water Regularly, Consume Promptly
- What This Site Is All About and How to Navigate It
- About Us
- In the News
- Media
How should I thaw frozen shellfish?
Frozen shellfish should be thawed in the refrigerator rather than at room temperature. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or -- if the food will be cooked immediately thereafter-- microwave it on the "defrost" setting and stop the defrost cycle while the fish is still icy but pliable.
Source(s):
Safeoysters.org "Safely Storing Oysters and Other Molluscan Shellfish"
FDA "Fresh and Frozen Seafood: Selecting and Serving it Safely"
